Tag Archives: easy to make recipes

Great additional Traditional Native recipes

Hello everyone!

OK, as there seems to be an interest for this, I am writing a Traditional Native Recipes Take 2 🙂

Once again, I might be adapting some recipes (it’s really up to you if you want to do them with the adaptations or not). I am not presenting the recipes in any particular order, just trying to give you a variety of desserts, meat dishes, hearty vegetable dishes, and breads. In the Native culture, we cook from the heart with what is available at that time, oftentimes recipes being passed down orally from previous generations. So scroll right down to see what interests you and see my previous post for 5 more recipes.

Chinook nut cornbread (Chinook tribe)

Ingredients

1 cup cornmeal

1/2 a cup flour

yeast

2 eggs

1/3 to 1/2 cup of milk

cup of creamed corn

package of almonds

Direction

In a bowl, mix the flour, creamed corn, yeast (well there is no quantity here sooo… I would personally add about 1/2 tsp) and cornmeal and stir together. Add eggs, almonds (again no quantity, I would add 1/2 cup of chopped almonds) and milk. With hand mixer or with a wooden spoon (if you are very strong…), mix together and pour into a tall cake pan (you know those rectangular ones you would make banana bread in for example). Put in oven at 350 degrees until golden brown. I would check after 30 minutes to see how its doing. Serve with butter or honey.

Heat oil on the stovetop, add meat, garlic and onion until onion is soft and meat is browned. Put all ingredients in a crockpot except endive. Let cook on low for about 6 hours and add endive right before serving.

If you are like me, you do not have a crockpot, you can do it on the stovetop. Let simmer (making sure all the ingredients are covered with water and broth) for about an hour, checking every 20 minutes or so.

Cook rice according to package or use bulk long grain or wild rice. Steam (or pan roast, that’s what I would do) squash, zucchini until brown and add lima beans at the end. Set aside in rice. In the same pan, add oil, saute garlic, onion and peppers until soft not brown (just a few minutes). Add to rice and other veggies. Add salt, pepper and paprika. Serve with chopped parsley on top. A good vegetarian meal but still with protein 🙂

Manataka Acorn Bread

FYI: Ok well you might not have heard of acorn meal or in other words, flour, before. Yes flour made of those acorns that fall from trees. There is a way to do it manually, see this guide if you are motivated. You might be able to find it in a health food store (as they do keep different types of flour). Or guess what? A nice woman named Sue actually has a site selling the acorn flour and related products she makes. If you are still without acorn flour, you could always use cornmeal or ground oats and corn starch (use 70% oats or cornmeal and 30% corn starch to make the cup).

Directions

Preheat oven at 400 degrees F, grease loaf pan and melt butter. Sift together acorn flour, white flour, baking powder, salt and sugar. In a separate bowl, mix egg, milk and oil. Gradually mix in melted butter. Combine dry and wet ingredients. Just stir enough to wet dry ingredients, do not over mix. It is normal that mixture be lumpy. Pour into loaf pan and bake at 400 degrees for 30 minutes.

Alaskan Baked Salmon (West coast, Haida)

Ingredients

King salmon fillet (about 1/1 or 1lb. per serving)

Sweet onion (1 large, sliced)

Celery stalks, roughly chopped (1 per person)

Tomato, chopped in large chunks – fresh if possible

Smoked bacon

Black seaweed from Alaska (dried, or seaweed from an asian supermarket)

Garlic powder

Salt and pepper

Directions

Place salmon in a glass baking dish, skin side down. Sprinkle garlic powder, pepper and salt on top. Add cooked bacon slices on top to cover. Top bacon with sliced onion and roughly chopped celery stalks. Chop tomato in large chunks and sprinkle over salmon with small handful of seaweed. Cover with foil and bake at 400 degrees. Cook 10 minutes per pound. So if cooking a 4-5 lbs salmon, cook for 40-50 minutes. You can serve with rice.

The tomato and celery and bacon keep the salmon moist while the seaweed gives a sea salt flavor. If you can not find seaweed, you can always use sea salt.